Cool Recipes With Chocolate Chips

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

EASY CHOCOLATE TRUFFLES AKA: COOL WHIP CANDY

Steps:

• In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
• Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
• Line a cookie sheet with waxed paper or parchment.
• Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
• Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
• When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
• Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
• When finished, put the cookie sheet back in freezer for an hour or two.
• Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.

CHOCOLATE CHIP COOKIE COOL WHIP DESSERT

Steps:

• Combine milk and Amaretto in a shallow bowl.
• Dip cookies into the milk/Amaretto mixture, and place a single layer of cookies in the bottom of a deep dessert dish.
• Once cookies cover the bottom of the dish, spoon out a layer of Cool Whip over the cookies so that it covers the cookies completely. Layer should be about an inch thick.
• Repeate layers, placing cookies so that it covers up the Cool Whip, then Cool Whip to cover up the cookies.
• End the layering with a layer of Cool Whip.
• Crumble remaining cookies over the top of your dessert as garnish.
• Refrigerate for 1-2 hours.
• Serve cold.

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.